Jubilee Bread

Jubilee bread is a large, enriched family-style loaf made with bakers flour and rye flour for flavour and structure. Butter and milk powder soften the crumb, while the rye adds depth without heaviness.

This is a generous loaf — ideal for slicing, sharing, and everyday use.

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Prep Time 2

Cook Time 35

Course Breakfast, Dinner, lunch

Cuisine American, European, Mediterranean

Servings Large loaf

Calories 1072 kcal

Equipment

Ingredients

560 g Bakers Flour
200 g Rye Flour
12 g Salt
30 g Butter
20 g Milk Powder
5 g Bread Improver
40 g Yeast
500 ml Water Approx.

Instructions

Mix the dry ingredients

Place the bakers flour, rye flour, salt, milk powder, and bread improver into a large bowl.
Mix well to evenly combine.

Add yeast and water

Add the yeast, then pour in the lukewarm water.
Mix until a rough dough forms.

Knead the dough

Turn onto the bench and knead for 8–10 minutes until:
Smooth
Elastic
Soft but not sticky

Add the butter

Work the softened butter into the dough during the final stage of kneading.
Continue kneading until the butter is fully absorbed and the dough feels smooth.
Adding butter late keeps the gluten strong.

First rise

Place dough into a lightly oiled bowl.
Cover and leave in a warm place for 60–75 minutes, until doubled in size.

Knock back

Gently press out the air.
This improves crumb and evens the structure.

Shape

Shape into a large loaf, two medium loaves, or rolls.
Place into greased tins or onto lined trays.

Second rise

Cover and allow to rise for 35–45 minutes, until well risen.
The dough should slowly spring back when lightly pressed.

Bake

Preheat oven to 210°C (fan 190°C).
Bake for:
40–45 minutes (large loaf)
30–35 minutes (medium loaves)
15–20 minutes (rolls)
Bread is ready when:
Evenly golden brown
Firm crust
Hollow sound when tapped underneath.

Cool

Cool completely on a rack before slicing.
Large loaves need full cooling for the crumb to set properly.

Ready to use

Jubilee bread is ideal for:
Family loaves
Sandwiches
Toast
Everyday eating

Mark’s bench-side advice

Dense crumb? Dough too dry — rye needs hydration.
Poor rise? Dough too cool or under-proofed.
Dry loaf? Oven too hot or baked too long.
Jubilee bread is about volume, balance, and generosity — a loaf made to be shared.

Notes

Nutrition

Calories: 1072kcalCarbohydrates: 200gProtein: 52gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 38mgSodium: 1161mgPotassium: 1585mgFiber: 35gSugar: 23gVitamin A: 204IUVitamin C: 2mgCalcium: 325mgIron: 7mg

Keyword baked, enriched, family-style, sharing

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